Formulation modelling and optimization of the functional purpose wad
Автор: Kolman O.Ja., Ivanova G.V.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 4, 2013 года.
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The regressive and correlation analysis of the experimental data is conducted; the optimal value of the components that are the part of wad formulations is determined on the basis of the received results.
Wad, fruitcakes with reduced calorie content, powder from cowberry and cranberry residue, structural and mechanical indices
Короткий адрес: https://sciup.org/14082985
IDR: 14082985
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